Raspberry Cheesecake Rangoons

February 13, 2013

I debated with myself weather to post a Valentine’s Day-sy recipe.  Every blog I look at has had red velvet this and bright pink that.  While 99% of those recipes seemed amazing, I’m not really a red velvet, pink, or overly romantic kind of person.  I am, however, a dessert person, so I decided any excuse to post a tasty dessert is a good one, so I’ll call this a Valentine’s themed dessert.


My next debate was over what to call these tasty little bundles.  Dessert wontons? Fruity dumplings? Cheesecake rangoons?  I’m pretty useless with the nuances between various fried Asian goodies, so I figured I’d just the pick one I think sounds the most fun and let someone tell me if I’m using it wrong.


I tried several different techniques for folding– the one written on the package turned out the best.  Hopefully your wonton wrappers come with instructions, too!  Based on the size of your wrapper and the way you decide to fold, you’ll need to play around with the amount of filling you add.

Cheesecake Rangoons
Prep time: 
Cook time: 
Total time: 

Serves: 24

  • ½ c whole raspberries (firmly packed)
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • ¼ tsp cornstarch
  • splash water
  • ½ c low fat cream cheese
  • ⅓ c powdered sugar
  • ½ tsp vanilla
  • nonstick spray
  • additional sugar for dusting

  1. Preheat oven to 350° F.
  2. Add raspberries, lemon juice, and sugar to a small sauce pan over medium heat. Stir and mash berries lightly. Bring to boil while continuing– raspberries should begin to break apart and become a sauce.
  3. Microwave cream cheese for approximately 30 seconds until soft. Add powdered sugar and vanilla. Mix until well combined.
  4. Boil raspberry sauce until all berries have been reduced to liquid and sauce begins to thicken. If you get impatient, add cornstarch to a splash of cold water and stir into raspberries. Heat an additional minute or two and set aside to thicken and cool.
  5. Add a dollop of cream cheese and raspberries to the center of each wonton wrapper. Wet edges with water and fold using desired method. May need more or fewer wrappers.
  6. Place rangoons on baking sheet. Spritz tops with nonstick spray to encourage browning and sprinkle a small amount of sugar on each.
  7. Bake for 8-10 minutes until slightly browned and crispy. If your rangoons are overstuffed, some may start losing filling before being done.

Nutrition Information
Calories: 40 Fat: 1g Carbohydrates: 7g Fiber: 0g Protein: 1g


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    Kelly Mar 11, 2013

    Sorry this is a month late! I just saw the comment, not sure how that happened. I haven’t had a problem getting the edges to stick– just don’t be afraid to really wet the edges and press hard. I haven’t ever found a vegan wrapper though, so that might be the difference.

    juliajolliff Feb 15, 2013

    What a creative idea!! They look so good. 🙂

    Kelly Feb 15, 2013

    Ha! You’re so right. I’m definitely ready to see a different color palette– post Valentine’s Day, everything starts to turn green!

    Amy Tong Feb 15, 2013

    I love the “hidden” vibrant red from your cheesecake rangoons. 🙂 Yes, I ‘ve seen enough red, pink and whatever out there for V-day! hahaha…good to see some thing different from here. 😉 Happy V-day!

    cleaneatingveggiegirl Feb 14, 2013

    Seriously, how cute are these?? They definitely make the perfect Valentine’s Day treat, too!!

    rebacox Feb 14, 2013

    Wonton wrappers are a chefs best friend you can do so many things with them. I’ll be trying out the vegan version of these!

    Did you have any problem getting the edges to stick? Sometimes I have a hard time with that.

    Joanne Feb 14, 2013

    Well, I would call these bundles of joy. They look and sound delicious!! Much better than the savory rangoons, I’ll tell you that much!

      Kelly Feb 14, 2013

      Thanks! Bundles of joy is an adorable name 🙂

    Maggie @ A Bitchin' Kitchen Feb 13, 2013

    These are such a great idea! I am cheesecake obsessed, and would devour the whole batch of these!

      Kelly Feb 14, 2013

      Between two of us, we did. Not my proudest moment!

    Sally Feb 13, 2013

    i’m glad you settled on cheesecake. 🙂 These look SO so good! I love raspberries and cheesecake together!

    Em @ Love A Latte Feb 13, 2013

    These look so fun and delicious! I bet I could make them vegan too. Yum! 🙂

      Kelly Feb 13, 2013

      You could easily sub in tofutti cream cheese, but I’m not sure about the wonton wrappers– let me know if you find vegan ones (or a good alternative)! I haven’t seen any at stores near me, but I’d love to have access to them in the future

    Rachel (@rachelcooksblog) Feb 13, 2013

    I haven’t really done the Valentine’s Day thing on my blog either. These look so amazing though, glad you shared!

      Kelly Feb 13, 2013

      Let me know if you try them out, they’re so tasty! I was just creeping and saw you’re from Michigan too! Fancy.